Gluten-Free Mochi Donuts

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These gluten-free mochi donuts are crispy on the outside, soft and chewy in the center, and surprisingly easy to make at home. Made with mochiko flour, they fry up golden and puffed with the signature stretchy texture mochi donuts are known for.

Prep Time20

Cook Time15

Total Time35

Course: Brunch, Dessert

Cuisine: American, Japanese

Keyword: gluten-free mochi donuts

Servings: servings

Author: Sabine Venier

Ingredients

1 large egg
⅔ cup milk
2 tbsp melted butter
1 tsp vanilla extract
2 cups glutinous rice flour mochiko
¼ cup sugar
2 tsp baking powder
¼ tsp salt
vegetable oil for frying
powdered sugar optional, for sprinkling

US Customary - Metric

Instructions

In a large bowl whisk egg, milk, melted butter, and vanilla until smooth.
In a separate bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
Pour wet ingredients into dry ingredients and mix until a soft dough forms. It should be smooth and pliable, not overly sticky.
Lightly flour a surface with a bit of glutinous rice flour. Roll the dough out to about 1/2-inch thickness.
Cut out donut shapes using a round cutter and a smaller cutter for the center. Re-roll scraps as needed.
Heat 2-inch-deep oil in a pot to 350°F (175°C). Fry donuts in batches for 2–3 minutes per side until golden and puffed. Remove and drain on paper towels.
Sprinkle with powdered sugar if desired and serve warm or at room temperature.

Notes

Use glutinous rice flour (mochiko), not regular rice flour. Mochiko is what gives these donuts their signature chewy, stretchy texture. You can usually find it in the Asian foods aisle, at Asian grocery stores, or online. Despite the name, glutinous rice flour is naturally gluten-free.
Keep the oil close to 350°F (175°C) for the best texture.
Dough should feel soft and pliable, not stiff.
Avoid adding too much extra flour during rolling.
Best served fresh while still slightly warm.

Nutrition